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pistachio energy balls

Prep Time 10 minutes
Total Time 20 minutes
Servings 15 balls


  • 1/3 cup coconut butter
  • 3/4 cup pistachios (de-shelled)
  • 1/2 cup raw cashews
  • 1 cup medjool dates (pits removed- roughly 12 gooey dates)
  • 3 tsp orange zest (from 1 large orange)
  • sea sat to taste


  • If you are making your own coconut butter, see the notes below on how to make.
  • Remove the pistachios from their shells (without the shells, measure 3/4 of a cup). Set 1/4 of the cup aside to roll the energy balls in after (optional).
  • Remove the pits from the dates, and add the dates, pistachios (1/2 cup) and cashews into a food processor. Blend until the nuts and dates have broken down into a chunky crumb texture.
  • Add the coconut butter, orange zest and sea salt to the food processor with the rest of the ingredients and blend until the batter sticks together.
  • Roll out the pistachio energy balls into whatever size you want. I did about 2 tablespoons per ball, give or take.
  • Optional: take the 1/4 cup of pistachios you set aside at the beginning, add them to a clean food processor and process until a crumb-like texture forms. Roll out an energy ball and then roll it in the pistachio crumbs for a fun look!
  • Store in the fridge in an airtight container over long periods of time. Can sit out for a few hours, they will just soften a little in their firmness, but still super tasty! Enjoy!


To make your own Coconut Butter, follow step one in the directions here.